Hot Shots Cafe Ltd
C-1924 8th St N Cranbrook BC V1C 3N3 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: Sliding doors on black fridge will not close properly which affects cooling action. Corrective Action: Repair sliding black fridge doors so that cooling action is not affected and potentially hazardous food products are able to be held at or below 4°C. Observation: White fridge with calendar placed on front appeared to only be able to maintain foods at ~6°C during inspection. Temperature was measured during a busy period which could explain why it was running higher than 4°C. Corrective Action: Monitor the temperature of this fridge during busy periods (e.g. a temperature check in the middle of shift in addition to opening and closing times). If the temperature is running high during these periods set fridge to a lower temperature so that potentially hazardous foods are consistently held at or below 4°C. If fridge temperature settings cannot be lowered then have the fridge serviced so that foods inside are consistently held at a temperature of 4°C or lower. Note: Operator provided temperature logs displaying adequate fridge temperatures during opening and closing times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Test strips on site have expired. Corrective Action: Have non-expired chlorine and "Ecolab - Sink & Surface Cleaner Sanitizer" test strips available on site. Observation: Cooling units in storage area were not equipped with thermometers accurate to 1°C to accurately monitor cooling unit temperatures. Corrective Action: Install thermometers in cooling units in storage area to accurately monitor the temperature of the units.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: Bucket of chlorine based sanitizer solution in coffee area measured 0 ppm. Corrected During Inspection: Operator prepared a fresh sanitizer solution that measured 200 ppm of chlorine.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Buildup of food debris at bottom of black fridge with sliding doors. Corrective Action: Clean bottom of black fridge to remove food debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing concentrations were measured at 0 ppm. Sanitizer concentrations should be at appropriate levels. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The right side of the middle prep cooler in the sandwich/salad area measured at 7 degrees C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is an accumulation of dried food debris on the floor under the food prep coolers and food spillage on the bottom shelf of the freezer (in the cooking area).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The bottom of a plastic bin sitting in a sink with ice in the barista area is broken/missing; it is no longer smooth and easily cleanable.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizing bucket in the hot shots prep area measured at 10ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler along the wall closest to the main entrance of the premise was noted to be at 8 degrees C at the bottom and 6 degrees C on the top. Operator was informed to line the top containers with ice for the time being to keep potentially hazardous foods at or below 4 degrees C.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan could not be located at the time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Soups in hot holding units were measured below 60'C (35'C and had been on the unit for approximately 30 minutes). Staff indicated that thermometers are not used to verify that soup is brought rapidly up to 74'C and then hot held above 60'C.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not providing sanitizer during rinse cycle.
- 2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): At the time of inspection, no sanitizer was reaching rinse cycle of dishwasher. Corrected during inspection- After priming, sanitizer was in sufficient concentration in rinse (>100ppm chlorine)
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions
- Monitoring
0 infractions